Best Ever Homemade Biscuits Recipe

I’m all about recipes that deliver cozy, homemade vibes and this one does just that. The blend of cold butter, buttermilk and pantry staples creates insanely tender biscuits with flaky layers, packing a comforting punch in every bite. I love how effortlessly these provide that fresh, cozy taste we all crave.

I’m excited to share my Best Ever Homemade Biscuits recipe that I’ve been perfecting for a while now. I found that using 2 cups of all-purpose flour along with a tablespoon of baking powder and a half teaspoon of baking soda really gives these biscuits a light feel and a flaky texture that you wont find anywhere else.

Mixing in one teaspoon of salt with cold, cubed unsalted butter helps create layers that turn out incredibly tender when baked. I always use 3/4 cup of cold buttermilk, though you can use milk if buttermilk isnt available.

I love that this recipe not only brings out the best in a homemade biscuit recipe but also fits in perfectly with other Einkorn Recipes or Homemade Biscuits Recipes. Its easy to follow and makes a hearty biscuit that tastes good and provides a good balance in nutritional value.

I hope you’ll try these biscuits and enjoy them as much as I do.

Why I Like this Recipe

I love this recipe because it makes the most tender, fluffy biscuits ever – seriously, every bite feels like a warm hug.
I like how easy it is to whip up even with just milk instead of buttermilk if I’m in a rush.
I appreciate the flaky layers that add such a cool texture and extra buttery flavor, making each biscuit a little work of art.

Alright, so here’s how I make them: First, i preheat my oven to 425°F and line a baking sheet with parchment paper. In a big bowl, i mix 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt till they’re well combined. Then i add 1/2 cup of cold, cubed unsalted butter and blend it in with a pastry cutter or my fingers until the mix looks like coarse crumbs. Next, i slowly pour in 3/4 cup of cold buttermilk (or milk if you prefer) and stir gently until a soft dough forms. I turn the dough out onto a lightly floured surface and pat it into a rectangle about 1/2 inch thick. Then i fold it over in thirds a couple times which brings out those killer flaky layers. I use a biscuit cutter or even a round glass to cut out the biscuits and place them on my baking sheet. If i want the sides soft, i let them touch; if i want them a bit crispier, i leave some space between them. Finally, i bake for 12-15 minutes until the biscuits are golden on top and fluffy inside. I let them cool a few minutes before serving with lots of butter and honey. They are the best homemade biscuits ever!

Ingredients

• All-purpose flour is full of carbohydrates that give energy and a solid base to the biscuits.
• Baking powder makes the biscuits rise, keeping them light and fluffy which is pretty cool.
• Baking soda helps in browning and makes the crumb a bit more tender which adds taste.
• Salt is key to bring out the flavor and balance out the other ingredients well.
• Unsalted butter adds richness and flakiness that makes every bite delicious and hearty.
• Buttermilk gives a tangy kick while activating the leavening, making the dough moist and tasty.

Ingredient Quantities

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup unsalted butter (cold and cubed)
• 3/4 cup cold buttermilk (or milk if you prefer)

How to Make this

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.

2. In a large bowl, mix 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt until well combined.

3. Add the 1/2 cup cold, cubed unsalted butter to the flour mix. Use a pastry cutter or your fingers to blend the butter in until the mixture looks like coarse crumbs.

4. Slowly pour in 3/4 cup cold buttermilk (or milk if you prefer) and stir gently until a soft dough forms.

5. Turn the dough out onto a lightly floured surface and gently pat it down into a rectangle about 1/2 inch thick.

6. Fold the dough over in thirds a couple times to help create those flaky layers.

7. Use a biscuit cutter or a round glass to cut out biscuits from the dough.

8. Place the biscuits on the prepared baking sheet. For soft sides, let them touch; for crispier sides, space them out a little.

9. Bake in the oven for 12-15 minutes until the biscuits are golden on top and look fluffy.

10. Let the biscuits cool for a couple minutes before serving with lots of butter and honey. Enjoy!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Pastry cutter or your fingers
6. Measuring cups and spoons
7. Lightly floured work surface (like a countertop or board)
8. Biscuit cutter or round glass
9. Cooling rack (optional for letting the biscuits cool)

FAQ

• Q: How do I know when the biscuits are done? A: They should look golden brown on the top. They might seem a bit soft when you first take ’em out, but they’ll firm up once they cool a little.
• Q: Can I use milk instead of buttermilk? A: Sure thing, though using milk might change the flavor a bit. But it still works fine if you’re in a pinch.
• Q: Can I make the dough ahead of time? A: Yeah, you can prep the dough ahead and then bake it when you’re ready. Just be careful not to overwork it.
• Q: What are the dangers of overmixing the dough? A: Overmixing can result in tough biscuits because it develops too much gluten. Just mix until everything’s just combined.
• Q: Can I freeze these biscuits? A: Definitely, you can freeze them either baked or freeze the dough itself. When you’re ready to enjoy, just thaw ’em and warm them up.

Best Ever Homemade Biscuits Recipe Substitutions and Variations

• All-purpose flour: You could try using whole wheat flour for a nuttier, denser biscuit, or a gluten-free blend if thats what you need.
• Baking powder: If you don’t have any, mix 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar as a decent substitute.
• Baking soda: When you’re out of baking soda, bump up the baking powder by about 1/2 teaspoon to help your biscuits rise.
• Unsalted butter: You can use shortening or margarine in a pinch, but the flavor might be a bit different.
• Cold buttermilk: If you dont have buttermilk, add a tablespoon of lemon juice or vinegar to a cup of regular milk and let it sit for 5 minutes.

Pro Tips

1. Make sure all your ingredients are super cold – it really makes a difference in keeping the layers flaky and light, which totally gives the biscuits that awesome texture.

2. Be very careful not to overwork the dough; mix it just until it comes together. If you work it too much youll get tough biscuits which nobody wants.

3. When you’re patting it out and folding it, do it gently. This helps keep the little flakes intact so that when they bake, you get that nice airy lift.

4. Experiment with how close you place the biscuits on the baking sheet. If you leave them touching, they end up softer on the sides; if you space them out a bit, you’ll get some extra crisp edges.